Description
Indulge in these decadent Tunnocks Caramel Brownies, featuring a rich dark chocolate base swirled with luscious caramel and studded with iconic Tunnocks Caramel Wafers. Perfectly fudgy and topped with caramel swirls, these brownies are a delightful treat for any chocolate lover.
Ingredients
Scale
Brownie Batter
- 200 grams unsalted butter
- 300 grams caster sugar
- 200 grams dark chocolate
- 3 large eggs
- 100 grams plain flour
- 30 grams cocoa powder
Caramel & Topping
- 300 grams Carnations Caramel (or homemade caramel sauce)
- 10 Tunnocks Caramel Wafers
- Salt to taste (optional)
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line a 9×9 inch baking tin to prevent sticking.
- Prepare caramel: Pour the caramel sauce into a bowl and stir to loosen it. Add a pinch of salt if you prefer a salted caramel flavor.
- Melt chocolate and butter: Break the dark chocolate into chunks and microwave in 20-second bursts, stirring between each, until smooth. Melt the butter using the same microwave method until fully liquid.
- Cream butter and sugar: In a large bowl, combine the melted butter and caster sugar. Whisk vigorously for about 1 minute until well combined and slightly aerated.
- Add eggs: Crack in the eggs one at a time, whisking thoroughly after each to create a pale, smooth batter.
- Add dry ingredients: Gently fold in the melted dark chocolate, followed by the sifted plain flour and cocoa powder to maintain the batter’s light texture.
- Assemble brownies: Pour half of the brownie batter into the prepared tin. Spread half of the caramel sauce evenly over the batter. Press the Tunnocks Caramel Wafers gently into the mixture. Pour over the remaining brownie batter and smooth the surface. Dollop the remaining caramel sauce on top and create swirls using a knife or cake skewer for a marbled effect.
- Bake: Bake in the preheated oven for 32-35 minutes, checking that the middle has a slight wobble. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
- Cool and serve: Allow the brownies to cool completely in the tin before slicing into 16 pieces. Serve and enjoy the gooey, chocolaty caramel delight.
Notes
- For best results, use high-quality dark chocolate (70% cocoa if possible) for a rich flavor.
- Do not overbake; the center should remain slightly fudgy.
- Carnations Caramel can be substituted with homemade caramel sauce if desired.
- Use a sharp knife warmed under hot water for cleaner brownie slices.
- Store brownies airtight at room temperature for up to 3 days or refrigerate for longer freshness.
